Soy Curl Mac ‘n Cheese

Ingredients:

• 2 cups soy curls
• 2 cups warm water plus
• 2 cups cold water, or more as needed, divided
• 2 tablespoons vegan margarine (such as Earth Balance)
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons vegan chicken-flavored seasoning (we used Chik-Style Seasoning by Butler Foods)
• 1/4 to 1/2 teaspoon freshly ground pepper
• 1 cup spelt elbow pasta
• 2 tablespoons nutritional yeast
• 1/2 to 1 teaspoon salt
• 2 ounces shredded vegan cheese (optional)

Instructions:

1. Rehydrate the soy curls by placing them in a large bowl and cover with the 2 cups very warm water. Let sit for 10 minutes. Drain the excess liquid and set aside. In an uncovered pressure cooker, heat the margarine on medium-high. Add the onion and garlic and sauté for 3 minutes, until the onion is translucent. Stir in the soy curls, chicken-flavored seasoning, and pepper. Sauté for about 5 minutes. If the soy curls begin to stick to the pressure cooker, add 1 tablespoon water or vegetable broth.
2. Add the pasta and remaining 2 cups cold water, or as needed to cover the pasta. Stir in the nutritional yeast, and pat the soy curls and pasta down under the water.
3. Cover and bring to pressure. Cook at low pressure for 5 minutes. Use a quick release. Remove the lid and taste before adding salt. Add the cheese and mix well. Let stand for 5 minutes to allow it to set up for a firmer consistency before serving.
4. Note: You can try other whole-grain pasta varieties; just make sure the cooking times listed on the package are similar to that of the spelt.

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